Halved apricot jam in syrup. Delicious jam made from whole apricot wedges

What does every good housewife do in the summer, except for trips to the country or vacation at the sea? Of course, a lot. But in the list of these activities there will definitely be a place for such an item as preparations for the winter. And necessarily jam. The most popular, perhaps, is the pitted apricot jam.

And this is not surprising, because its taste and sweetness are incomparable. And it's such a pleasure to open one jar in cold winter, for tea, with toast or cookies. Mm ... Delicious.

It is done, by the way, much easier than you think. In this article, we will share with you our knowledge of how to make pitted apricot jam. And we will analyze several recipes at once, which, we are sure, even a novice hostess can handle.

So, we will cook apricot jam according to the following recipes:

• The recipe is classic;
• Five-minute recipe;
• Sliced ​​jam recipe;
• Royal recipe;
• And let's not forget about the recipe for jam in a slow cooker;

All the recipes are disassembled step by step to the smallest details, so you can be sure that the pitted apricot jam will definitely come out and will be insanely delicious.

Well, let's start!

The classic recipe for apricot jam

And the first on our list is classic version preparation of this beloved by many delicacies. Ours in this case are cooked in three stages. This method allows you to preserve as many vitamins as possible, as well as preserve their natural taste. Among other things, the color itself will come out very bright, which is also a small plus.

What do we need for this:

• Apricots - 1 kg;
• Sugar - 1 kg.

In fact, the amount may be at your request, but note that the ratio of the composition must be taken one to one! That is, if you want to take two kilograms of apricots, then there should also be two kilograms of sugar.

Let's start cooking:

• First you need to prepare the fruit. We wash and dry the apricots thoroughly so that as little water as possible remains. We take out the bones.
• Next, put everything in a saucepan and sprinkle with sugar. Now we leave until the evening or right until the next morning. It is required that our fruits give as much juice as possible. Only then can you start cooking.
• So. Stage one. Let's say you left the fruit until the early morning, and they released the juice. And the sugar has almost melted. Excellent. Now we put the pan on the stove and let it boil. Now we make the gas smaller and let it boil for literally three more minutes. Then we leave alone to wait for a new day.
• Stage two. The fruit is full of syrup and that's great. Now we make a small fire on the stove and gradually bring the jam to a boil. And then we immediately remove from the stove until the next day.
• And finally, the third stage. Our fruits are well soaked and our sweetness has become transparent. Make medium heat under the jam. When it boils, let it boil for a few minutes.
• And only now we pour it into jars.
• When the jars are already rolled up, you need to turn them over and let them cool completely.

It's all! Congratulations, your efforts were not in vain and the apricot jam according to the classic recipe is finally ready!

Pitted apricot jam "five minutes". Express method

Jam "Pyatiminutka"

Now you will learn how to cook pitted apricot jam in almost five minutes! Indeed, many of us, in the conditions of the modern rhythm of life, often do not have enough time to cook according to “full-fledged” recipes, but we really want jam! Here our "five-minute" will come to your aid.

And don't worry - your jam will turn out to be as sweet and tasty as according to the classic recipe, because this method has been tested by more than one generation of hostesses.

Note! There is a little nuance in this recipe. For 1 kilogram of apricots, you need to take about 500 grams of sugar. That is, we take half as much sugar for the available mass of fruit. Remember? Then let's get started!

How to cook:

Just like last time, the first step is to wash and dry the fruit. Now cut in half right along the natural seam. Separate the bone. If your fruit is large, it is advisable to cut it in half again. We weigh our fruit without seeds, so as not to overdo it with sugar.

Now add sugar and smooth so that the apricots are completely covered. We cover and let it brew for about four hours so that the fruits let the juice out.

In the meantime, let's get down to preparing the jars. It is noteworthy that they can be sterilized even in the oven. Now we will tell you more about this method. The washed jars should be put in a cold oven. The temperature level must be set in the region of 120-130 C.

And when the oven heats up, we stand there for about seven minutes so that our jars are completely dry. And then let them cool down. It is enough to put the lids in a separate bowl, pour boiling water over and leave for ten minutes.

So our four hours passed and the apricots started to juice up. We put a saucepan with jam on a little gas and heat. No stirring required. Already when they are hot, you can gently stir from the bottom up.

We continue to warm. Our task is to dissolve the remaining sugar. Stir occasionally. When our jam has boiled, we boil for another seven minutes. And now you can pour into the jars that we sterilized earlier.

Well, we poured our treat to the very neck. Now we roll it up and quickly turn it over. We put it in a dark place, wrap it up and let it cool.

And one more little tip:

Since there is not much sugar in this jam, it will be better to store it where it is cooler.

That's all! Of course, pitted apricot jam for five minutes is not cooked in just five minutes, but much faster than other recipes. You did a great job!

Apricot jam wedges

I must say that this recipe has one slight difference from the previous two. And it consists in the fact that the jam is hardly boiled, but only poured with syrup. But this happens for three days.

The composition is still the same - we take a kilogram of sugar per kg of fruit.

Let's start cooking:

We start the process all with the same actions - we wash the fruits, dry them, take out the seeds. Here apricots can be taken slightly underripe.

Pour sugar into a saucepan. The water to sugar ratio should be around 15 ml. for 1 kg. Stir on gas and let it boil. Now you need to boil for about another five minutes. It is better to stir more often so as not to burn.

Our syrup has been cooked and now we fill it with fruit. Try to spread out the fruits so that they are completely covered.

We close it with a lid or foil. We do not touch the whole day.
Our delicacy has started up juice, and it must be carefully poured into a separate saucepan. We remove the apricots for now. We put the saucepan with juice on medium gas. Constantly stirring the syrup, let it boil. After that, let it simmer for about three minutes.

Next, remove the syrup and immediately pour into the apricots. Cover the saucepan with a lid or plastic wrap. Again, we leave our delicacy alone for the whole day.
The next time we do the same - we drained the syrup, boiled it well and refilled the fruit. After that, we again leave alone our almost ready jam for a whole day.

The fourth and last day has come. Boil the jam and let it boil for five minutes. At this stage, it will not be superfluous to add a little citric acid, or a few drops of lemon juice. We turn off the stove and pour our jam into jars.

Congratulations! You did a great job!

Pitted Apricot Jam - The Royal Recipe

And in this recipe, we will reveal the secret of such an appetizing jam that they would not be ashamed to treat even the Queen of England herself! The method of preparation and the composition are quite unusual for ordinary apricot jam.

Still seedless apricot jam royal recipe preparing is not as difficult as it might seem at first glance. The main feature is that nuts are added to the jam. Most often, walnuts, but any others are possible. The essence is in the nut itself. If there are no nuts available, you can simply replace them with apricot pits.

So let's start with the list of components:

Apricots - 2 kg;
Sugar - 2 kg;
Water - 500 ml;
Nuts - 150 g.

We start manufacturing:

Start, as always, with standard manipulations - wash and dry. Please note that for this jam, apricots must be of medium ripeness. Hard, we can say.

The stone must be removed so as to leave the fruit intact. That is, it is not required to completely separate the halves. Carefully make an incision along the seam and remove the bone. Now comes the fun part. We also carefully replace the bone with a nut. And we do this procedure with all the apricots.

We remind you that if you do not have nuts, you can take the bones themselves for this. They need to be carefully split, take out the nucleoli and put back into the fruit. But it's still better to use nuts, because the kernels can add bitterness to the treat, and we don't want that, right?

Now let's start preparing the syrup. Pour water into a saucepan. Let it boil and add all the sugar. Stir often so that the sugar melts and does not burn. We put our apricots in syrup. We boil for about five minutes, then turn off and close. We leave it alone for six hours. The fruit should be soaked in syrup.

After this time, we put on gas. As soon as it boils, we remove it from the stove, remove the foam and again forget about it for six hours.

When they let the jam boil again, reduce the gas and boil for half an hour. And only now we pour it into jars.

All is ready! It is noteworthy that from the amount of apricots we took, two liters of jam and half a liter of syrup came out. We wrap the jars and wait until it cools down.

Apricot jam - recipe for a multicooker

Pitted apricot jam can be made even in a slow cooker. This recipe, like the others, will be step by step.

What components we need:

• Apricots - 2 kg;
• Sugar - 1 kg;
• Agar - 2 tablespoons;
• Juice from half a lemon.

In fact, it is even easier and faster to prepare than the five-minute recipe. But only the owners of multicooker can boast of such happiness.

So where do we start:

In the beginning, as usual, we wash our fruits and let them dry. Be sure to remove the bones. You can do it however you like - by leaving the apricot intact or by dividing it into halves.

We turn on the "Jam" mode on the multicooker and wait a couple of hours.
When the multicooker finishes its business, add agar.

That's all! Our jam is ready. It remains only to roll it up in pre-sterilized jars.

Pitted apricot jam with lemon

In the case of using this recipe, you need to be prepared for the fact that the lemon will give a kind of bitterness. Although, despite this, many adore this recipe.

• We calculate the quantity necessary products for making seedless apricot jam with lemon from the ratio that for 1 kg of apricots, add one lemon, add 1 kg of sugar and about a glass of water.
• Cut the lemon into rings, while leaving the skin. We cut the resulting rings into quarters, removing the bones.
• Dip the quarters of the lemon in a small amount of water and keep it there for 5 minutes. This is necessary so that the skin becomes softer, not hardened.
• We wash the apricots, dry them with a towel, divide them into slices, remove the kernels, add sugar and insist until the juice appears.
• Then we boil 2 times for 5 minutes and 1 time for 15. When boiling for 3 times, add lemon wedges.
• And we pack the boiled jam in jars.

Pitted apricot jam with orange

This jam can be cooked in 2 ways:

1. Cook in 3 passes for 20 minutes.

2. Cook in 1 run for an hour.

• We take ripe and elastic apricots in a volume of 3 kg, wash, dry, cut into slices and get rid of the pits.
• Next, you need to scroll 2 oranges in a meat grinder along with the peel.
• Distribute the apricots evenly over the vat, sprinkling with orange shavings and then sugar. We are waiting for about 3 hours, during which time the juice will stand out.
• Then we boil the future seedless apricot jam with an orange for 20 minutes, while removing the foam.
• We repeat the procedure 2 more times and distribute among the jars.

Apricot can be safely called one of the wonders of nature. After all, it is not only very tasty, but also has many useful properties... In particular, it contains many vitamins. And how nice it is to put a slice of summer mood on the table for tea in winter.

In this article, we have collected for you only the most simple and very delicious recipes apricot jam. Pitted, chunks and even nuts! Whichever of these recipes you cook - classic, royal, in a slow cooker - you can be sure that you will definitely get it very sweet and tasty. Bon Appetit!

Apricot, although a southern fruit, is now not uncommon on the shelves of our stores. To me, an apricot reminds me of a little sun that I want to leave in the house for a long time. And there is such an opportunity for this - to cook delicious and fragrant apricot jam for the winter. A jar of such amber jam will surely bring you closer to warm summer days. And making apricot jam is as easy as shelling pears, and the pleasure is unspeakable. I really like pitted apricot jam, so we will devote this article to him today. But if you want to make apricot jam with seeds, I recommend looking at the recipes of my wonderful colleague Vladimir.

To make the jam tasty and store for a long time, I will remind you of the simple rules:

• for jam, select undamaged fruits of medium ripeness, not very soft, then the apricots will not boil (unless, of course, you are making apricot jam);
• if you are making jam from whole fruit without pits, then it is convenient to remove the pit with a wooden chopstick or a pencil - from the side opposite to the stalk, pierce the apricot with a stick and push the pit into the hole;
• it is very convenient to cook apricot jam in slices, simply cutting the apricot in half and removing the pit;
• sterilize jam jars thoroughly if you don't want all the work to go down the drain;
• simmer the jam;
• apricots will remain intact if the jam is cooked in several stages;
• the jam is not sugared if you put a little citric acid or lemon juice at the very end.

Pitted apricot jam - recipes for the winter:

Jam - five minutes of pitted apricots

Jam - five minutes is the most useful, since due to a short heat treatment, almost all useful material.

So, let's cook together, and it is very simple to prepare it. Just do not forget that the jam takes five minutes, and even more so with a small amount of sugar, we must put it in sterilized jars and store it in a cool place. I give the proportions per 1 kg of apricots (pitted).

Ingredients:

• apricots - 1 kg
• sugar - 1/2 kg

1. We wash the apricots and let them dry a little. We cut each fruit in half or even into 4 parts and put it in a saucepan or basin.

2. Put sugar on top and leave for 4-5 hours. Sugar-covered apricots will give juice.

3. Put the dishes on a small fire and heat them up. The sugar should slowly dissolve, and we gently stir the apricots with a wooden spoon from the bottom up. Bring to a boil and cook for 5-7 minutes.

4. Place in sterilized jars, tighten with sterilized lids. Turn the cans over and wrap the top with something warm.

Thick seedless apricot jam - a recipe for the winter

Me personally thick jam I like it more, it even seems that the aroma of such a jam is more intense. Basically, the thickness of any jam depends on the duration of cooking. The longer we cook, the thicker the jam. In this recipe, the proportion of sugar is approximately 1: 1. We do not cut apricots in half, they will be whole, only without pits.

To keep the apricots in shape, choose firm, resilient fruits

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• water - 180 ml

1. We wash the apricots, dry them a little. Remove the bone with a regular pencil. To do this, pierce the apricot with a pencil from the side opposite to the stalk, pry on the bone and push it through the stalk.

2. Cook sugar syrup... To do this, pour water into a saucepan, add sugar to the water and, stirring constantly, heat until the sugar is completely dissolved. Pour apricots into the syrup, bring to a boil and cook for 5 minutes. Don't forget to remove the foam.

3. Leave the jam to cool for 12 hours.

4. Bring the jam to a boil again and cool it again for 12 hours. So we repeat 1-2 more times.

The longer the jam is cooked, the thicker it becomes.

5. Put the jam in sterilized jars. Look, it turned out the sun in the bank.

Apricot jam with slices - recipe with photo

A very similar jam with syrup and cooking in several steps, only cut the apricots in half. This recipe is with minimal cooking, so the nutrients should be preserved.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• water - 250 ml
• citric acid - a pinch or 1 tbsp. l. lemon juice

Try to pick up hard, unripe apricots for this jam, so that they do not fall apart during cooking.

1. Divide each apricot in half with a knife or hands, remove the stone.

2. Prepare the syrup. To do this, pour sugar into the pan and pour cold water... We put the pan on the fire and bring to a boil. Do not forget to constantly stir the sugar, otherwise it will burn to the bottom of the pan. Pour apricots with boiling syrup, cover with a lid or cling film and leave for a day.

3. After a day, pour the syrup into a separate saucepan, during which time it becomes a beautiful amber color. We put on fire and bring the syrup to a boil and boil for 2-3 minutes. Pour apricots with hot syrup again and leave for a day.

4. We repeat this procedure again (3rd day), fill it with hot syrup again and leave it again for a day.

5. On the 4th day, do not drain the syrup, but boil all the jam for minutes 5. At the end of cooking, add a pinch of citric acid or lemon juice.

6. We put such jam hot in clean sterilized jars and close with sterilized lids.

Apricot Walnut Jam Recipe

Now it has become popular to cook jam with walnuts - it is healthy, tasty, and beautiful. In previous recipes, we cooked, but there we had to stuff each berry with walnuts. It's easier with apricots - walnuts just add during cooking.

Ingredients:

• apricots - 1 kg
• sugar - 900 gr.
• walnuts - 150 gr.
• water - 1.5 cups

1. We will cook apricots in slices, so we divide each apricot into two halves. It is more convenient for me to do this with a knife, although I saw how cleverly some housewives separate each fruit with their hands. Remove the bone.

2. Pour sugar into a bowl or a saucepan, fill with water, bring to a boil, boil the syrup a little until the sugar is completely dissolved.

3. Put apricots and walnuts into the syrup and cook for 5 minutes. We leave the jam overnight so that all the ingredients are well saturated with syrup.

The jam will be more delicious if the walnuts are pre-fried.

4. Put the jam on a small fire again, after boiling, cook for 15-20 minutes.

5. Put the finished jam in sterilized jars.

Apricot jam with kernels - a recipe with a photo for the winter

There is an opinion that in the nucleoli apricot kernels there is a dangerous hydrocyanic acid. But I agree with those who argue that the amount of it in the nucleoli is negligible and does not harm health in any way. As a child, I loved to split apricot pits and eat kernels. And the jam with nucleoli turns out to be very tasty and original.

Apricot, gooseberry and banana jam

When we add sour gooseberries to sweet apricots and bananas, we get a wonderful vitamin jam. I hope you enjoy this option, give it a try.

Ingredients:

• apricots - 1 kg
• gooseberries - 5 kg
• bananas - 2 pcs.
• sugar - 2.5 kg

1. First, prepare the gooseberries. To do this, we rinse it and clean it from the stalks and tails. Grind the gooseberries with a blender until homogeneous mass... You can, if you want, leave part of the gooseberry in its entirety, it will be even more beautiful.
2. We also wash the apricots and cut them in half. And cut the halves of the apricots into cubes. We do not need the bones, we remove them.
3. Peel the bananas and knead the banana pulp with a fork, or with a mixer.
4. Put all the ingredients in a cooking pot, add sugar and cook for about 15 minutes over low heat. Be sure to remove the foam.
5. Cool the jam to room temperature and put in the refrigerator overnight. And in the morning you need to boil again for 15-20 minutes.
6. We put hot jam in sterilized jars. This jam is kept in a cool place.

Pitted apricot jam for the winter with cognac - the royal recipe

The original and simply royal recipe for apricot jam will surely warm you up in winter, and at the same time will cheer you up.

Ingredients:

• apricots - 1 kg
• brandy - 100 ml
• sugar - 750 gr.
• lemon - 1/2 pc.
• cinnamon - 1/3 tsp
• water - 200 ml

1. First we prepare a syrup from 200 ml of water, add sugar and stir until the sugar is completely dissolved.
2. Divide the apricots into 2 parts, remove the pit and immerse the slices in boiling syrup. Cook for 5 minutes, skimming off the foam and stirring constantly.
3. After that, cool the jam to room temperature and put it in the refrigerator overnight.
4. The next day, bring the jam to a boil again, pour in the brandy, add ground cinnamon and cook on low heat for 20-30 minutes. The jam should thicken during this time.
5. Before the end of cooking, squeeze the juice of half a lemon.
6. We put it in prepared banks. I don't dare to put the jam in jars without sterilization - it's a pity to work, and I recommend you not to be lazy and sterilize the jars and lids.
7. After adding the jam, the jars should be turned over.

Delicious apricot jam with coconut

Well and one more original recipe with coconut flakes. I admit right away that I didn't cook it myself, but I'm going to. It's a very original recipe. Coconut and vanilla give this jam a unique flavor, and curry probably brings Ayurvedic notes.

Ingredients:

• apricots - 1.5 kg
• sugar for jam with pectin - 500 gr.
• lemon - 1/2 pc. or citric acid - 1/2 tsp.
• vanilla sugar, or better a vanilla pod - 1/2 tsp.
• water - 200 ml
• coconut flakes - 4 tbsp. l.
• curry powder - 1 tsp

1. Cut the apricots into pieces and put them in a saucepan.
2. Add vanillin. If you have vanilla, cut the pod in half and remove the pulp.
3. Pour sugar into apricots, add citric acid or lemon juice.
4. Bring the apricots to a boil over low heat, stir continuously and cook for 3-5 minutes.
5. Pour into a saucepan coconut flakes and curry powder and bring to a boil again.
6. That's all. It remains to put in jars.

Apricot orange jam recipe

And finally, let's combine two suns in a jar - an apricot and an orange. Both fruits are reminiscent of the sun, and citrus fruits go well with the neutral apricot flavor.

I really hope that using these recipes you will make delicious apricot jam, which will delight you and warm you in winter, replenish your body with vitamins, carotene and simply cheer you up.

Life is difficult for gardeners and amateur gardeners. At first, armed with a hoe, a shovel and a bucket of fertilizers, they are fighting the weather and pests for the harvest. And then you have to “fight” with the generous gifts of nature that have been born in the beds and in the garden - to think about how to keep them longer and attach them more reliably. What to do with KAMAZ potatoes and what to do with 15 boxes of tomatoes, I will not tell you. But I know how to prepare for the future a couple of buckets of apricots, collected by hand or bought on the market - it doesn't matter. In addition to the bright orange fruits themselves, nothing is needed - sugar, jars, lids and a large basin. And, of course, a place in the basement or closet to store delicious, golden-sunny apricot jam in slices for storage until winter. The recipe provides for several five-minute approaches to cooking, and apricot halves in syrup can "rest" for up to several days. Therefore, you can cook yummy "raids", at any time convenient for you.

Ingredients:

Exit: 1 liter of conservation.

How to make apricot jam in slices and prepare it for the winter (recipe with photo):

It will be possible to maintain the shape of the halves only when using hard (slightly unripe) fruits with dense pulp. Soft apricots are guaranteed to boil over. Put aside fruits that are crushed and starting to rot, you cannot cook jam from them. Wash the rest of the apricots. Dry on a towel or wipe off with a napkin.
Divide the apricots into wedges. I usually cut in half along the groove and remove the bone. If the fruits are large, you can make quarters from the halves. Don't rush to throw away the bones. Crack them open with a kitchen hammer and remove the kernels. They will give the jam a light almond flavor and aroma. Add the kernels before the last cooking step. But such a jam can be stored for no more than 1 year, since the bones contain hydrocyanic acid (in a small amount). And over time, it will accumulate in the product, which can lead to poisoning.
Place a layer of apricot wedges, cut side up, into a deep container. Pour some sugar on top (the sand will need to be distributed evenly). Repeat layers until you run out of ingredients. Cover the bowl. Place in a cool place for about a day. It is advisable to shake the container every few hours to speed up the dissolution of the sugar.
The apricots will produce juice that will mix with the granulated sugar. A concentrated syrup is formed. If you prefer a thick, rich jam, limit yourself to this liquid. For lovers of liquid delicacies with slices floating in it, I advise you to additionally use water. You will also have to top up some water if the apricot juice is not enough.
Place the apricot wedges in a heat-resistant heavy-bottomed dish (basin, saucepan). Pour in syrup. Add water to the the right amount... Turn on a moderately high heat. Cook the jam from the moment it boils for 5 minutes. Switch off the hotplate. Let the workpiece cool completely. This usually takes 3-5 hours. Cover the basin with gauze or a clean waffle towel to prevent the surface from becoming covered with dry film. The apricot halves are saturated with syrup, become translucent, as if glass.
Cook and leave to cool the jam 2 more times. Perhaps, to obtain the desired consistency, the duration of the 3rd cooking approach will have to be slightly increased. During the boil, especially in the first two stages of cooking, a white foam forms. To make it easier to remove, wiggle and shake your pelvis. The foam will settle on the walls, from where it is easier to remove. It is undesirable to stir the jam so as not to deform the slices. In a short cooking time, the "five-minute" will not have time to burn. Note: You can cook such jam in one approach for 30 minutes. But with this method, the syrup can burn, and the pieces of fruit can be slightly boiled.
How to determine the readiness of the jam? Place some syrup on a cold plate. If it does not spread, you can lay out the workpiece in the cans. Also, readiness is assessed visually. When the foam ceases to appear during boiling, the jam is ready. Prepare the jars in advance. It is better to use a small container with a capacity of up to 750 ml. Prepare it in advance. Sterilize in a convenient way (in the oven, microwave, over hot steam). Dry it. Boil the tin covers for the typewriter and dry them too. Warm up the screw caps in hot water. Distribute the jam to the jars. Plug up. It is not necessary to wrap up. After cooling, hide the jam in a cool place, where the whole apricot slices are in a transparent thick syrup wait for winter. Or they won't wait if you decide to try canning earlier.
Varenytsya is stored without adding nucleoli for up to several years. With addition - no more than 12 months.

What is added to apricots when making jam to get an interesting taste

• Mint. A refreshing mint scent is easy to achieve. Put a couple of sprigs of mint or lemon balm to the apricots before cooking. The stems should be removed from the finished jam before clogging.
• Vanilla. Sweetish vanilla note "to the face" of an apricot delicacy. Take 20 g per kilogram of fruit vanilla sugar, 2 tbsp. l. liquid vanilla extract or half a natural vanilla pod. Pour in the extract after the first boil. It is better to put sugar a few minutes before the jam is ready. Cut the pod in half, scrape off the seeds and mix them with regular granulated sugar.
• Walnuts. For the amount of ingredients indicated in the recipe above, you will need 300-400 g of nuts. Remove shells, membranes. Break the kernels coarsely. Add before the last boil. It is recommended to cook for at least 15 minutes after boiling so that the nuts are well saturated. Therefore, I advise you to pour in water at the initial stage so that the syrup does not boil down to a caramel state.
• Lemon juice. If not enough sugar is added to jam, especially apricot jam, it will ferment. But if you do not like sweets, you can balance the taste of the preparation lemon juice... By the way, he is also a natural preservative and will help the delicacy safely reach the winter. Add it at the last stage of cooking, having previously filtered it from the seeds and pieces of pulp. The amount is about 3-4 tbsp. l. or to taste. You can replace the juice with citric acid.
• Citrus peel. Grate the top of the orange or lemon peel on a fine grater. For the jam to acquire an incomparable aroma, a teaspoon of zest per 1000 g of apricot slices will be enough.

Delicious blanks!

Good day, readers and subscribers! Summer is in full swing, and today I want to touch on the topic of the preparation of a sweet dessert called apricot jam, I think that everyone loves such a delicacy. Do you want to learn how to cook and cook it properly so that it turns out thick and very delicious?

What do you think, can I add apricot kernels to add flavor to this dish? If you don't know, then read this article rather, take it and make jars for the winter with joy and good mood, so that later on winter days you can pamper your loved ones and relatives with such a delicious creation. Which can also be used for pies and some other baked goods.

Interesting! It turns out that apricot jam can be cooked both whole and amber from halves, or you can do it differently, boil it hard to make jam or jam.

What kind of preparation do you prefer? Write your feedback or suggestions, I will be very happy to read it.

Apricot preserve with seeds "Royal recipe"

In another way, this option is called royal, it looks very great, for gourmets this is just a godsend, besides, it is a very simple way of cooking. You can cook with whole apricots, but removing the pit from the middle will make it very, very tasty.

We need:

• for each kg of apricots add 1 kg of sugar

Cooking method:

1. Wash the fruit, pour over boiling water, and then remove the seeds, but do not discard them.

2. Fill the entire container with these sunny beauties with granulated sugar.

3. Stir with a slotted spoon very gently and let it sit for a couple of hours to release the sweet juice and aroma.

4. Now open the bones and remove the seeds, how to do this, you can watch the video at the end of this paragraph, or use method two, that is, put them in the oven and they should open themselves. By the way, you can ask your beloved man to help you with this, there will be a joint hobby in the kitchen, how do you like this idea, mine usually hits them with a hammer and they split in no time.

5. So, how to add nucleoli to jam? You need to do this after boiling the jam for 30-40 minutes after boiling, cook over low heat and remove it every time there is foam.

7. It turned out very nicely. Pour hot jam into dry sterilized jars, wrap with metal sterilized lids, due to the fact that the method is hot, the containers are re-heat treated.

Important! Roll up hot or cold, have you ever wondered about this question? If you cook a five-minute minute (how to do this, you will find out later), then pour it hot into the cans, but wait until it cools down, because if you immediately cover it with a lid, then there will be condensation under it, which will then give you mold. Alternatively, immediately turn the can upside down. If you do not cook for five minutes, then you can pour it cold, but it is better hot all the same, just let it cool in a jar.

8. Immediately turn over, wrap well in a towel, and leave it to cool completely, and then lower it to the cellar or send it to a cool place.

9. Be sure to check that nothing runs up, otherwise it threatens an unpleasant situation after a while. This is the magic mixture you should get. Delicious discoveries and achievements to you!

Important! What to do if the finished dish is moldy or fermented? If fermented, then you can make wine, but I do not recommend fighting mold, do it right next time, perhaps during cooking you did not remove the foam or washed the fruit badly, this caused such unpleasant processes.

As promised, I am sharing the link "How to peel apricot pits very quickly and easily?"

Cooking apricot jam according to a proven recipe

Simple pitted apricot jam for the winter - thick and delicious

Do you want to do it for future use so that it does not sour and ferment? Then take this note for help and cook according to it.

As a child, I remember eating such a masterpiece from my aunt, who always prepares it for the winter, I don't know why, but she seemed to me to get the tastiest, probably not casual, I decided to find out all the secrets of making this delicacy, which resembles an amber transparent color, and the taste is inexplicably extraordinary.

Important! Be sure to rinse the apricots well under running water.

It seemed to me by itself, everyone is doing this procedure, but someone does not get the jam, it starts to ferment, take off, and much more can happen. She also told me that it is necessary to remove the skin so that there is no bitterness. Although if you like bitterness, it is very small, then you can do with it. So, to remove the peel, you need to pour boiling water over the apricots for 30 seconds. And then take it out and she herself will easily get off them.

Interesting! If this miracle is bitter for you, then do not be discouraged next time, just remove the peel from the kernels and apricots.

Oh, oh, I signed something, the rest of the recommendations I will give in the description, this is best recipe from the chef.

We need:

• apricots - 1 kg
• granulated sugar - 1 kg

Important! Note the proportions 1: 1, always remember this.

Cooking method:

1. Well, here they are our sunny handsome men, ah-ay-ay, the main thing is not to eat them right away while you wash and cut. Once I already cooked the jam ... 😛 first I ate a piece myself, then my husband came in, followed him by the children and, in general, I had to cook another time.

Well, let's get started, first of all, as I have already noted, you need to wash the fruits well, it will be better if you soak them in water for a while.

Important! Take only the freshest and ripe ones, but at the same time they should be firm, not soft, soft overripe is better for jams or preserves.

2. The second step, you will need to remove the bones, how to do it accurately and quickly? There are ways, but how are you doing?

Interesting! The first one, the fastest, in my opinion, is to take a special device that will remove the seeds themselves, it is designed to remove cherries and olives, but apricots and peaches can also be used, everyone has probably seen it. 🙂

The second method, if there is no such device, then you can simply cut the fruit in half with a knife, because we will not cook this yummy food whole, but into slices.

The third is the most original, you need to take a stick or pencil, a brush and with the end, as it were, press on the fruit in the middle, helping the bone to come out.

3. Now proceed directly to cooking the food. In order to do this, you need to sprinkle the prepared fruits with sugar and put them in a cool place.

Important! They have to give away their juice to make it tasty and flavorful.

4. Now put the pan on the stove and bring the mass to a boil, if foam appears, immediately remove it from the surface. Next, move the mass aside so that it cools down and the juice is better absorbed, it should take 11-12 hours. Then bring to a boil again, and cook for 15-20 minutes, so that everything boils well, do not forget to stir so that nothing burns.

5. Well, then take a sample, everything is ready, it remains to pour into the jars, do not forget to sterilize them and roll them up with metal lids with an elastic band.

Important! It is best to take small jars, and such another question is how and where to store? This is best done in a cellar or in a cool place such as a refrigerator.

I wish you to succeed at 5+, the main thing is to be in good mood and everything will work out for you!

Apricot jam with kernels for the winter

This species will be seedless with nucleoli, and will be classified in quick option preparation, in our family it is called "Pyatiminutka". Due to the grains, this sweet delicacy will have a very cool taste, this is almond, by the way, you can take almonds instead of apricots.

Interesting! By the way, not only from apricots you can cook a five-minute, but from any other berries, because this is the most useful option, since it does not require a lot of cooking, which means it will retain more vitamins that nature has given us. I would also like to note that it takes a minimum of time to prepare it, and the result is cool, fragrant and very, very beautiful, just awesome amber.

You can prepare this delicacy with the addition of water, or without it. Which one do you like best? I'll walk you through the steps today using water.

We need:

• Apricots - 2 kg
• Apricot kernels - 220 g
• Sugar - 2 kg
• Citric acid - 6 g
• Water - 400 ml or 2 tbsp.

By the way, why add citric acid? To keep it in the cellar longer and not be so lusciously sweet, but a little sour in taste.

Cooking method:

1. Well, buy apricots in a store or at the market, try to buy them in August, when they are already ripe, and not in July and June, as this will have a bad effect on the taste of the whole dish, because unripe fruits will not be so tasty ... So, wash the apricots in water, remove the seeds from them, and beat the nuts out of the seeds, how to do this, I wrote and showed you above.

Now nucleoli can be bought for different weights, but of course I took them from the very apricots from which this jam will be. First boil the sugar syrup, for this, mix water and granulated sugar with each other, cook until the sugar dissolves, then add the grains and cook for 14-20 minutes over low heat.

2. The next step, cut apricots into slices, add to the liquid with grains and mix, cook over low heat, after the mixture boils, cook for 5 minutes, stirring with a spoon and removing the foam from the surface.

3. There is such beauty and smell in the kitchen! Now toss in the citric acid for a sour shade and for better preservation of the dish.

Important! Now let the jam sit for about 8-10 hours.

Interesting! After the foam begins to disappear, this indicates that this product I'm ready now.

4. The final stage again start cooking 5 minutes after boiling, let cool and cook until it is ready, stirring each time, (approximately this procedure should be repeated 3-4 times). How to check readiness, just drop a drop of jam on a saucer, if the drop does not spread, then it's time to turn off the stove.

Important! You can cook even 1 time, and immediately pour it into jars, in this case it will be much more useful, but this is stored only in the refrigerator and not very long.

Pour into washed sterilization jars, roll up under the lid and enjoy the taste.

Important! If you get liquid? What to do and how to fix the situation? Just drain the sugar syrup and boil it down to the consistency you want.

5. Such a delicious miracle came out with a pleasant aroma of almonds.

Apricot jam wedges in syrup

It turns out that this is an Armenian version of cooking, with the addition of water, which also turns out to be amber and transparent in color. To achieve beauty, you need to take fruits not crumpled, but hard, beautiful on appearance, so that the slices are then one to one, overripe will not fit, you get a jam, or mashed potatoes.

We need:

• apricots - 2 kg
• water - 2 tbsp.
• granulated sugar - 6 tbsp.

Cooking method:

1. Make a syrup. Pour into a saucepan, in general I usually take an enameled bowl with a thick bottom and pour water into it and add granulated sugar. Cook until boiling over the fire.

2. Now take the washed fruits, cut them into halves, remove the bones, and add them to the prepared sweet syrup. Let them stand in it and cool off. Drain the cooled syrup into a cup. Next, bring the syrup to a boil again, and then pour the slices over them, they should stand in it and cool.

3. Then put on the stove and bring to a boil, remove the foam, cook for 5-6 minutes, the boil should be low. Do not forget to stir, but do it carefully so as not to damage the slices, remove from the stove and let it cool. Step number 3 will need to be repeated 4-5 times, you can of course immediately boil it, that is, boil it until cooked, but the result will not be the same, with the help of this technique the jam will turn out a slice to a slice. Therefore, it is up to you to decide, if time permits, then you will have to "pimp".

4. The finished miracle can be eaten, for example, with any sweet dish, for example, add it to cottage cheese or ice cream.

5. Place in jars, it is important to take them sterilized, and the lids must be well washed and boiled. Serve with coffee or cocoa for afternoon tea or just like that. Bon appetit, friends!

Amber apricot jam, fried in a pan

It often happens that our favorite fruits are already overripe, what can you do with them? Of course, make a blank in a frying pan, which then will certainly please everyone. We are surprised that not a bowl or a saucepan is used, but the secret is this, in a pan you get this gourmet with a caramel taste. For elegance, you can also add lemon or lime juice, which will be great. Original version, is not it?

We need:

• pitted apricots - 1 kg
• sugar - 1 kg
• lemon juice - 2 tablespoons
• great mood

Cooking method:

1. Wash these yellow, slightly orange fruits and wipe them with a dry towel.

2. Remove the bones, cut into even halves. Sprinkle with sugar. By the way, you can cut it into cubes.

3. Turn on the heat, the main thing is low and cook until the sugar dissolves, then add a little and cook until tender, gently touching up the halves from under each other, so that the syrup turns out to be caramel, that is, the syrup should begin to stretch. It should take approximately one hour.

If you did it with cubes, then it should look something like this:

Important! Do not forget that the proportions of sugar and fruit go 1 to 1.

4. Now take sterilized jars and pour your creation into them. Roll up the lids and place the jars under the fur coat overnight. Store in a cool place.

Apricot jam with orange

Absolutely everyone likes such a dessert, it can be used in pies, grease cupcakes, cakes and even curd casserole or cheesecakes. Orange will add an unexpected citrus flavor, try it.

To get very thick, it is important to take overripe fruits, but watch carefully. so that they are not rotten, otherwise everything will turn sour.

We need:

• Apricots - 1 kg
• Orange - 1/2 pc.
• Sugar - 0.6 kg

Cooking method:

1. What do you think, in order to achieve the consistency in this picture, what needs to be done? Yes, you really need to twist it in a meat grinder or use a food processor, blender. Of course, wash them first and pour boiling water over them to kill all germs. No bones are needed. At the exit, you should get this kind of puree, it always reminds me of baby food.

2. Juicy and yellow-orange oranges also mince, I usually do with the peel, you can do without it to remove the bitterness.

3. What all the same krasotischaaaa, just breathtaking from the brightness of such ingredients, the smell is simply amazing. I would like to no longer cook, but eat everything.

4. Add sugar and stir to juice. Cook over low heat after boiling for 40-50 minutes. And then send this wonder of nature in jars.

Such is the dumb thing turned out, isn't it? And how do you prefer to cook, write your best practices and share your feedback in the comments. I would be very grateful for the information.

By the way, remember the dandelion jam? I already opened one jar and ate it. 😈, and my beloved family helped me.

How to cook apricot jam at home in a slow cooker

In your beloved miracle worker, it turns out even tastier and more savory, especially if it's jam, the fruits themselves will melt right like that, turn into mashed potatoes, I suggest watching a video from the YouTube channel.

Advice! If suddenly there was such a situation that open jam, all of a sudden it got sugared, what to do in this case, I propose to cook delicious jelly!

On this, write more wishes or tips, which one tell everyone which one you like more peach or apricot, maybe you have some interesting secrets of your own. See you soon, have a nice weekend!

Sincerely,

Today we will prepare truly luxurious apricot jam from quite affordable products. Apricots, sugar and quite a bit of citric acid make a delicious treat as a result. Apricot jam so fragrant in slices - it seems that a piece of summer is hidden in one spoon. And how beautiful it is - clear amber syrup and delicious fruit slices. Agree that apricot jam is one of the most delicious?

There is nothing complicated in the recipe for apricot jam for the winter, but there are some nuances. First of all, for this fragrant preparation it is imperative to take incompletely ripe and dense fruits, since otherwise the slices will simply boil up and turn into mashed potatoes. You can use these apricots to make apricot jam.

In addition, depending on the juiciness of the fruit, it can take different times to convert the sugar into syrup. It is important not to rush and then your expectation will pay off with interest. The density of the apricot syrup itself can be easily adjusted due to a longer boiling with a sample on a soft ball. In any case, I am sure that you will definitely make the most delicious and fragrant apricot jam for your family!

Ingredients:

Cooking a dish step by step with a photo:

Wash and dry the apricots, then cut each one along the stone in half. We don't need the bones themselves. I indicate the mass of apricots (1 kilogram) in the ingredients in an already prepared form, that is, without seeds.

Put the apricot halves in a bowl and cover with sugar in layers. Shake the bowl gently so the sugar evenly covers the wedges. In this state, apricots with sugar should be left at room temperature for several hours, during which it is important not to interfere, but slightly shake the contents. Thus, the slices will not crumble, and the sugar will disperse faster. If you have the desire and time, you can fill the apricots with sugar in the evening and leave them until the morning - I always do that. By the way, it is important to choose bulky dishes, since in the process you will need to scare the contents a little. That is why I then transferred the apricots with sugar to a larger bowl.

When you see that most of the sugar has dissolved and turned into syrup, you can move on to the next stage of making apricot jam for the winter. We put the dishes on a quiet fire and give granulated sugar with apricot juice completely turn into syrup. You can cover the bowl (saucepan) with a lid for this time. It is advisable not to stir the slices with sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the apricot halves retain their integrity.

Thus, bring the contents of the dishes to a boil and cook over medium heat for about 5 minutes. Do not forget to remove the foam without fail - there will be quite a lot of it. After 5 minutes of boiling, turn off the heat and let the apricot jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or even 12 hours.

Now you need to carefully remove the apricot slices from the syrup. It's not very long, don't worry. We do this in order to boil down the syrup a little. We put the dishes over medium heat and, stirring, cook for about 5-10 minutes, removing the foam. At the end, add half a teaspoon of citric acid, which will help the syrup stay clear and not cloudy. The check for the readiness of the syrup is soft-soft ball: if you drop a little syrup on a chilled saucer, the drop does not spread, but keeps its shape.

After that, put apricot slices in boiling syrup and boil everything together for another 5 minutes after boiling again. Apricot jam in slices is ready - we close it for the winter.

Pouring aromatic delicacy in pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess sterilizes the dishes for the blanks in their own way, and I prefer to do it in microwave oven- wash cans in a soda solution, rinse and pour 2 fingers into each cold water. We steam the cans in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 cans of 0.5 liters at once, 7-9 minutes will be enough. Boil the lids on the stove for about five minutes.